Sweet Potato Pie

Why You’ll Love This Recipe

Sweet Potato Pie is a beloved Southern classic that combines a creamy, spiced sweet potato filling with a buttery, flaky crust. It’s a comforting dessert perfect for holidays, family gatherings, or whenever you’re craving something warm and sweet. With its smooth texture and rich flavor, it’s a true crowd-pleaser that rivals even pumpkin pie.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoesunsalted buttergranulated sugarsweetened condensed milkeggsvanilla extractground cinnamonground nutmegnutmegground gingerground clovesaltunbaked pie crust

directions

Preheat your oven to 350°F (175°C).

Peel and boil sweet potatoes until tender, about 15-20 minutes. Drain and mash until smooth.

In a large bowl, combine the mashed sweet potatoes and butter. Mix until the butter is melted and well incorporated.

Add sugar, sweetened condensed milk, eggs, vanilla extract, and spices. Mix until fully combined and smooth.

Pour the mixture into the unbaked pie crust and smooth the top with a spatula.

Bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean.

Let the pie cool completely before serving. Optional: top with whipped cream or toasted pecans.

Servings and timing

This recipe yields 8 servings.Preparation time: 20 minutesCooking time: 60 minutesCooling time: 1 hourTotal time: approximately 2 hours 20 minutes

Variations

Add a splash of bourbon or rum for a deeper flavor.

Top with a brown sugar pecan streusel for added crunch.

Use coconut milk instead of sweetened condensed milk for a dairy-free version.

Add orange zest to the filling for a citrus twist.

Make mini pies using a muffin tin and mini crusts.

storage/reheating

Store Sweet Potato Pie in the refrigerator, covered, for up to 4 days.For longer storage, wrap tightly and freeze for up to 2 months.To serve warm, reheat individual slices in the microwave for 15-20 seconds or in the oven at 300°F for about 10 minutes.

FAQs

What’s the difference between sweet potato pie and pumpkin pie?

Sweet potato pie has a lighter texture and a naturally sweeter, earthier flavor compared to the spicier, denser pumpkin pie.

Can I use canned sweet potatoes?

Yes, just be sure to drain them well and mash thoroughly before using.

Can I make this pie ahead of time?

Absolutely, it’s even better the next day. Just chill in the fridge and bring to room temperature before serving.

Do I need to blind-bake the crust?

Not for this recipe, since the filling is baked long enough to fully cook the crust.

Can I use a store-bought crust?

Yes, a pre-made pie crust works just fine and saves time.

Why is my filling cracked?

Overbaking can cause cracks. Remove from the oven when the center is just set.

Can I use evaporated milk instead of condensed milk?

Yes, but you’ll need to adjust the sugar since evaporated milk is not sweetened.

How do I make it vegan?

Use plant-based butter, flax eggs, and coconut or almond condensed milk substitutes.

Can I reduce the sugar?

Yes, you can reduce it by 1/4 cup without a major change in texture or flavor.

Can I add marshmallows?

Yes! Add mini marshmallows on top during the last 10 minutes of baking and broil until golden.

Conclusion

Sweet Potato Pie is a rich, creamy dessert that delivers classic Southern comfort in every bite. With its smooth filling and warm spices, it’s an ideal treat for festive occasions or everyday indulgence. Simple to prepare and endlessly adaptable, it’s a must-try recipe that brings warmth to the table and joy to your taste buds.

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